Operating Instructions

Meatball kebabs with mustard sauce
approx 30 min
Soak four bamboo skewers in warm water for 20 mins. In a large
bowl, blend together all meatball ingredients by hand until mixed
together well. Again, by hand, mould the mixture into 2.5 cm balls.
Whisk together all the sauce ingredients in a separate bowl until
brown sugar has dissolved. Cut the squash into 1.25 cm pieces. Cut
the pepper into 2.5 cm pieces. Thread meatballs alternately with
assorted cut vegetables and tomatoes onto each skewer. Brush
kebabs all over with the sauce and place onto the wire rack making
sure they are evenly spaced out. Place a large Pyrex® shallow dish
underneath the rack and cook on Combination Grill 1 + SIMMER
power for 30 mins turning the kebabs every 10 mins.
ingredients
SERVES 4
Meatballs:
200 g minced chicken or turkey
200 g minced pork
140 g fine fresh
breadcrumbs
½ onion, finely chopped
¼ tsp. ground allspice
½ tsp. salt
freshly ground black
pepper to taste
Mustard Sauce:
50 g Dijon mustard
50 g brown sugar
1 ½ tbsp. cider vinegar
1 ½ tbsp. vegetable oil
1 tbsp. Fresh parsley,
finely chopped
For the Kebab Skewers:
100 g butternut squash
1 yellow bell pepper
100 g vine-ripened
cherry tomatoes
Dish: Small glass bowl
Soups / Starters
Tomato and Red Pepper Soup
approx 11 min
Skin the tomatoes by plunging them in boiling water for 30 seconds.
Chop the flesh and reserve any juice. Place half the oil in a bowl
with the onion and cover with pierced cling film. Cook on HIGH
power for 2 minutes, stirring once. Add the peppers and remaining
oil, mixing well. Cover and cook on HIGH power for 5 minutes, stir-
ring halfway through cooking. Stir in the chopped tomatoes,
tomato purée, seasoning, sugar and a few tablespoons of stock.
Cover and cook on HIGH power for 4 minutes, stirring halfway
through cooking, until the vegetables are tender. Stir in the rest of
the stock and purée in a blender or food processor until smooth.
Strain the soup to remove the skins and season to taste. Pour into
bowls, swirl in the soured cream, if desired, and garnish with dill..
ingredients
SERVES 4
5 large tomatoes
30 ml (2tbsp) olive oil
1 onion, chopped
450 g (1 lb) red or orange
peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml vegetable stock
60 ml (4 tbsp) soured cream
(optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Dish: large Pyrex® bowl
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